Centex gets mad at the Picanha

The Cen-Tex Smoker

Well, @caliking got us all hot and bothered to go Brazilian......oh wait, TFJ said that means something completely different. Nevermind, we did those steaks that everyone else in TX did. They were really good. We headed down to Central Markup.......Er.....I mean Central Market to grab all the essentials. The Austin Samba School was there with a full drum line and dancers dancing down the aisles of the store and outside. Super cool and made me spend at least $50 extra.....damnit, they did it again. Anyhow, here's the deets:

Centex is angry at the meat:



The egg is angry at the meat:



TFJ making the Pao De Queijo (Brazilian cheesy biscuits) these were a hit.



Plated with Chimichurri, Brocollini, roasted potatoes and the Pao De Queijo:

cazzy

That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?

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cazzy said:

That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?

I'll have her post it

caliking

I love that first pic! The pao de queijo look amazing too. Looks like you got some garlic on them - definitely took it up a notch for us.

travisstrick

I hate you more today than I did yesterday.

Now I must go get some tomorrow.

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caliking said:

I love that first pic! The pao de queijo look amazing too. Looks like you got some garlic on them - definitely took it up a notch for us.

Ii did the smashed garlic, EVOO, salt and pepper like you did. Could have doubled it just like you said. That meat was great but can handle some flavor! Great call on the garlic.

cazzy

The Cen-Tex Smoker said:

show previous quotes

cazzy said:

That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?

I'll have her post it

Sweet!

How did you season the picanha?

CPARKTX

Looks great. Chimichurri a nice touch.

Girl_on_Grill

cazzy said:

That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?

I used a copycat recipe for Fogo de Chao bread, but I think it needs a lot of work. It was way too oily for my taste...... Here is the link.......http://www.copykat.com/2009/05/12/fogo-de-chao-cheesy-bread-puffs-hot-cheese-puffs-fresh-out-of-the-oven-are-hard-to-beat/

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cazzy said:

show previous quotes

cazzy said:

That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?

I'll have her post it

Sweet! How did you season the picanha?

Tons of smashed garlic, evoo, salt and pepper

cazzy

Thanks @Girl_on_Grill

I'll tweak it and tell ya if it works out.

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travisstrick said:

I hate you more today than I did yesterday. Now I must go get some tomorrow.

i didn't know that was possible (but go get some, it's really good meat).

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CPARKTX said:

Looks great. Chimichurri a nice touch.

it was really good on there. Still loving the nest! Thanks for hooking me up with it.

Girl_on_Grill

cazzy said:

Thanks @Girl_on_Grill I'll tweak it and tell ya if it works out.

Based on my experience with this recipe, I'd try this next......http://www.epicurious.com/recipes/member/views/PAO-DE-QUEIJO-AKA-BRAZILIAN-CHEESE-PUFFS-1266023

Mickey

Girl_on_Grill said:

show previous quotes

cazzy said:

That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?

I used a copycat recipe for Fogo de Chao bread, but I think it needs a lot of work. It was way too oily for my taste...... Here is the link.......http://www.copykat.com/2009/05/12/fogo-de-chao-cheesy-bread-puffs-hot-cheese-puffs-fresh-out-of-the-oven-are-hard-to-beat/

Hay girl: Fogo has bread? Took two times there to find out they had veggies.

cazzy

Mickey said:

show previous quotes

Girl_on_Grill said:

cazzy said:

That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?

I used a copycat recipe for Fogo de Chao bread, but I think it needs a lot of work. It was way too oily for my taste...... Here is the link.......http://www.copykat.com/2009/05/12/fogo-de-chao-cheesy-bread-puffs-hot-cheese-puffs-fresh-out-of-the-oven-are-hard-to-beat/

Hay girl: Fogo has bread? Took two times there to find our they had veggies.

)

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Here is the Austin Samba School gettin' down in front of Central Market:

BOWHUNR

That looks great!  I need to get busy and try some of these new cooks.

Mike

caliking

I swear i really try to behave like a grown-up, but I can't be the only one to have noticed that the dance school's initials are A.S.S???

bbqlearner

Looks great. I'll be mad as well if I saw those meats.

Solson005

That looks really good! All these posts make me wish we had good grocery stores here.. 

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caliking said:

I swear i really try to behave like a grown-up, but I can't be the only one to have noticed that the dance school's initials are A.S.S???

That is hilarious. They were shaking it too. It was like Carnival in the store.

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Solson005 said:

That looks really good! All these posts make me wish we had good grocery stores here.. 

we moved away to a smaller town and ended up opening our own grocery storejust to get good food (not recommended). I'll never live without access to good food again.

EddieK76

First off, where did you find those huge skewers  Second of all what was your set up for this?  We love Fogo or any brazillian steakhouse but this would be a much cheaper alternative

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EddieK76 said:

First off, where did you find those huge skewers  Second of all what was your set up for this?  We love Fogo or any brazillian steakhouse but this would be a much cheaper alternative

And way better than FOGO too. I got the skewers at the grocery store when I got the meat (Central market in Austin). @caliking is the skewer guy so he can chime in on where he gets his. The set up is to lay the skewers down across the base and shut the dome. I did like 3 minutes a side around 500 or so. Checked temp and pulled when most were like 130 or so. One tip i would recommend is to put the biggest pieces in the middle of the skewer and the smaller pieces on the sides. That way the big pieces get more heat and cook around the same time as the smaller pieces. it was good to have a few different finish temps though. TFJ and I like rare/med rare and the kids like it more med rare/medium. There was plenty for all to enjoy. The kids said it was the best steak ever. Not sure about that but Caliking was right, the sirloin ws excellent and I haven't had a good sirloin in years. Just kind of overlooked them for the glory cuts. Not anymore.

Austin Egghead

DAYUM. that looks so good. Only three more hours of highway time till we hit CM I can feel the wallet getting lighter and lighter

R2Egg2Q

Looks great! I love picanha but have a hard time finding it around here. I need to find some large skewers like those.

Chubbs

Wow down CT!!!! Looks great =P~

SmokeyPitt

vache sacrée qui semble incroyable.

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Austin Egghead said:

DAYUM. that looks so good. Only three more hours of highway time till we hit CM I can feel the wallet getting lighter and lighter

this sirloin is off the charts, Joan. Just EVOO, Smashed (like to a paste) garlic, salt and pepper. @caliking really nailed it, I just copied his. I recommend doing that cuz it was goooooood.

Village Idiot

I'm afraid of Cen-Tex.  But, Cen-Tex with two ninja swords ?  No way, man.

I read that Chuck Norris sleeps in "Cen-Tex" Pajamas.